So often appetizers are salty and fattening. Definitely nothing wrong with that, but this is a nice change of pace! It would be a great addition to a brunch spread, or as finger food for a baby or wedding shower.

It’s basically a twist on a classic bruschetta. This version involves a medley of fresh fruit that sits on top of bite-sized cinnamon toast and is then drizzled with a heavenly sour cream sauce flavored with honey and orange.

Let’s get started. You can use any fruit you like. I pick mostly based on color and then what’s in season or on sale. In this case, I’m going with strawberries, mango, and kiwi (click that link for my tip on how to cut a kiwi fruit!)

You’ll want all of your fruit chopped in a small dice, and in similar sized pieces. You can definitely do the chopping in advance; just keep the fruit covered, and in the fridge.

You can make the sauce ahead of time too. And let me tell you, it’s amazing what just 3 ingredients can do here. You’ll mix sour cream, honey, and orange zest. If you need any extra moisture to get the consistency you want, just add a little of the juice from the orange. That can be covered and stored in the fridge as well.

For the bread, you’ll want to use either a baguette or a thin french bread loaf. I can always find both at my local grocery store. The difference in size is shown below; the French bread (at least where I buy it) tends to be a little bit larger, and is usually a bit softer and fluffier. The baguette toasts up a little crispier. They both work just fine.

Slice your loaf into about 1/2 inch slices or a little thinner.

Place them in a single layer on a baking sheet (I always line mine with foil for easy clean up!) and brush the tops with melted butter.

Next you’ll sprinkle them with cinnamon sugar. See where we’re going here? Mini cinnamon toast!

After they’ve toasted in the oven and cooled to room temp, you’ll spoon the fruit mixture on each one.

Then give them a drizzle of the yummy sour cream sauce and you’re done! Fresh, beautiful, and absolutely heavenly.

Fresh Fruit Bruschetta with Orange-Honey CreamRecipe by Our Best Bites

Preheat oven to 400 degrees. Slice bread into 1/2 inch slices. Place in a single layer on a foil-lined baking sheet. Use a pastry brush to brush each piece with melted butter. Combine cinnamon and sugar and sprinkle evenly over bread slices. Bake for 10-12 minutes or until edges are toasted. Set aside to cool.

While bread is toasting, combine Breakstone’s Sour Cream, honey, and orange zest. Stir to combine and place in the fridge.

Combine strawberries, mango, and kiwi and stir gently to combine. When bread is cooled, place about 1 Tbsp. of fruit mixture on top of each toasted bread slice and drizzle with sweet sour cream mixture. If needed, thin sour cream sauce with 1/2-1 tsp orange juice. Garnish with mint leaves if desired. Serve immediately.

Yes, I tried voting -for you- as well! AND these look so yummy! Great job. I was right when I referred to you at OBB as a culinary genius today on my blog post…check it out if you want http://www.crazyjayzplace.blogspot.com

Hi, girls! This is my first time at your blog (via the Breakstone competition) and I absolutely love it! I'm a huge fan of food blogs and yours is right up my alley. I look forward to finding hidden treasures and lots of inspiration here!

I just made these last wed and posted about it on my blog. I got the idea from Annie's Eats and this recipe is sooooo good! The only difference is she suggested using vanilla yogurt. I will have to try it with the sour cream mixture. YUM YUM

These look so yummy and I wanted to make them for Easter brunch with my family but I checked my email and my sister sent me a note about this post and that she was going to be making them! Ha – she beat me to it! Either way, I will be enjoying them soon

I made this for a friend's wedding shower, and everybody went CRAZY for it. The combination of the cinnamon sugar, fruit, and sour cream sauce is divine, and they're just so pretty on a platter. And the great thing is, it looks so much more difficult than it actually is. Love it!

I am making this for my next party. We had it tonight for dinner (which was breakfast…eggs and bacon) and it was to die for. I was afraid I would eat it all before my hubby got home to eat. Thanks for this awesome recipe!

A friend of mine brought these to a party a few years ago, and she referred me to your site for the first time. Now it is the first place I look for new recipe ideas! Then, I made them for a potluck and one of my friends said that she felt like she had just stepped into the “orgasmatron” when she ate them. You girls are really that good! Thanks!